Seemingly complex in techniques and methods, the true essence of French cuisine arguably lies within the ability to build on layers of flavours, whilst highlighting the quality of main ingredients at the same time.
The French often believe in a variety of cooking styles to complement each individual component; perhaps that is why techniques such as sautéing, roasting, braising, poaching, and broiling remain classic favourites. Apart from the quintessential staples such as butter and cheese, traditional French cuisine tends to utilise a heavy load of local produce – from mushrooms and leeks to poultry, beef, and lamb.